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Another killer recipe from the July 2008 Cooking Light magazine -
"Add a bit of zing to your grilled shrimp with this quick and tasty brush-on sauce. This tangy mixture adds just enough flavor to liven up plain shrimp, while still letting it's natural sweetness shine", says Cooking Light Executive Chef Billy Strynkowski.
Kathleen uses the big shrimps, 16 to 20 count I think ... and she skewers them on those long bamboo skewers to make it easier for me to grill ...
3 T Dijon mustard
2 T Honey
1/4 C Freshly squeezed lemon juice
2 Large fresh garlic cloves, minced
Peel and devein 1 1/2 to 2 pounds of large shrimp ... skewer them on bamboo skewers ... combine the above ingredients in a non-reactive bowl and stir well with a whisk ... brush one side of the shrimp with the mixture ... grill over medium-hot fire for one to two minutes ... turn the shrimp, brush with the glaze, and grill for two more minutes or until the shrimp are done ... serve immediately ...
Serves 4
Clink !
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